Low Fat Carrot Cake Muffins

• 1 cup flour, all-purpose
• 1 tablespoon baking powder
• 1 teaspoon cinnamon ground
• 1/4 teaspoon salt
• 2 cups bran flakes cereal
• 1 cup milk skim
• 1 1/2 cup carrots shredded
• 13 cup brown sugar firmly packed
• 1 each eggs slightly beaten
• 2 tablespoons vegetable oil
• 13 cup raisins, seedless

1. Preheat oven to 400F (200C).
2. Mix flour, baking powder, cinnamon and salt in large bowl.
3. Mix cereal and milk in another bowl; let stand 3 minutes.
4. Stir in carrots, sugar, egg and oil.
5. Add to flour mixture; stir just until moistened (batter will be lumpy).
6. Stir in raisins.
7. Spoon batter into muffin pan which has been sprayed with vegetable cooking spray, filling each cup 23 full.
8. Bake 25 minutes or until golden brown.
9. Let cool in pan on wire rack for a few minutes until they are cool enough to handle.
10. Remove from pan and continue cooling on wire rack.
11. Serve warm or at room temperature.
12. Frost muffins with vanilla cream cheese frosting if desired.

flour, baking powder, cinnamon ground, salt, bran flakes cereal, milk, carrots, brown sugar, eggs, vegetable oil, raisins

Taken from recipeland.com/recipe/v/low-fat-carrot-cake-muffins-1887 (may not work)